A great smoked sausage with that "Louisiana's" cajun taste. Has red pepper and the right amount of garlic. Stuff into natural hog casings or 32 mm collagen casings. Makes a delightful appetizer, or a spicy addition to any recipe that calls for a smoked sausage. Goes well with pasta dishes, soups, omelets, as a pizza topping, or grilled with eggs and potatoes for a hearty breakfast. Comes with sure cure and step by step mixing, stuffing and smoking procedures. Also see all of our recipes and procedures on our recipe page. Makes 25# of Andouille smoked sausage. You can order a unit to make a 25# batch, 50# batch or 100# batch.